Asiago, is a cow’s milk cheese, produced only on the Asiago plateau in the Veneto foothills in Italy. The cheese-making tradition in the provinces of Vicenza and Trento dates back to more than thousand years.
Traditionally, it was made from sheep’s milk but today it is produced from unpasteurised cow’s milk.The cheese is aged for a minimum of six months, with its creamy, tangy taste and crumbly interior intensifying during the maturation period. Its semi-firm, light-golden paste becomes harder as it reaches the rind.
Similar to other mountain cheeses, Asiago has a clean, floral and grassy tone with a slightly sweet, but rustic finish.
Asiago is most commonly used as a grating cheese to serve over pastas, salads, soups, appetizers, and gravies.
Pairs well with Chianti, crusty bread and fruit or olives
IngredientsCOW’S MILK, SALT, RENNET